公开(公告)号：US08691302B2

公开(公告)日：2014-04-08

申请号：US13001931

申请日：2009-07-02

申请人： Takeharu Nakahara ,  Riichiro Uchida ,  Yoichi Hanada ,  Yoshikazu Endo ,  Shigeki Tanizawa ,  Hitomi Aota ,  Seiichi Hara

发明人： Takeharu Nakahara ,  Riichiro Uchida ,  Yoichi Hanada ,  Yoshikazu Endo ,  Shigeki Tanizawa ,  Hitomi Aota ,  Seiichi Hara

IPC分类号： A23L1/238

CPC分类号： A23L27/50

摘要： A fermented seasoning which does not have the bitterness specific to peptides and can be easily ingested orally, in spite of containing large amount of peptides is provided. Namely, a fermented seasoning obtained by adding salt water to an Aspergillus culture or a mixture of the Aspergillus culture with a plant-derived protein material and by controlling the leucine aminopeptidase-I activity in the moromi to be 1.0 U/ml or less, and also controlling the leucine aminopeptidase-II activity in the moromi to be 0.5 U/ml or less, within 10 days after the preparation.

摘要翻译： 提供了不含有肽特异性并且可以容易地口服摄取的发酵调味料，尽管含有大量的肽。 即，将通过向曲霉菌培养物或曲霉菌培养物的混合物中加入盐水和植物来源的蛋白质材料而得到的发酵调味料，并且通过将茉莉酸中的亮氨酸氨基肽酶-1活性控制为1.0U / ml以下， 在制备后10天内，还可以将moromi中的亮氨酸氨基肽酶II活性控制在0.5U / ml以下。

公开(公告)号：US20110104334A1

公开(公告)日：2011-05-05

申请号：US13001931

申请日：2009-07-02

申请人： Takeharu Nakahara ,  Riichiro Uchida ,  Yoichi Hanada ,  Yoshikazu Endo ,  Shigeki Tanizawa ,  Hitomi Aota ,  Seiichi Hara

发明人： Takeharu Nakahara ,  Riichiro Uchida ,  Yoichi Hanada ,  Yoshikazu Endo ,  Shigeki Tanizawa ,  Hitomi Aota ,  Seiichi Hara

IPC分类号： A23L1/238

CPC分类号： A23L27/50

摘要： A fermented seasoning which does not have the bitterness specific to peptides and can be easily ingested orally, in spite of containing large amount of peptides is provided. Namely, a fermented seasoning obtained by adding salt water to an Aspergillus culture or a mixture of the Aspergillus culture with a plant-derived protein material and by controlling the leucine aminopeptidase-I activity in the moromi to be 1.0 U/ml or less, and also controlling the leucine aminopeptidase-II activity to be 0.5 U/ml or less, within 10 days after the preparation.

摘要翻译： 提供了不含有肽特异性并且可以容易地口服摄取的发酵调味料，尽管含有大量的肽。 即，将通过向曲霉菌培养物或曲霉菌培养物的混合物中加入盐水和植物来源的蛋白质材料而得到的发酵调味料，并且通过将茉莉酸中的亮氨酸氨基肽酶-1活性控制为1.0U / ml以下， 在制备后10天内也将亮氨酸氨肽酶II活性控制在0.5U / ml以下。

公开(公告)号：US20120282243A1

公开(公告)日：2012-11-08

申请号：US13519047

申请日：2010-12-24

申请人： Yoshikazu Endo ,  Shigeki Tanizawa ,  Takeharu Nakahara ,  Hitomi Aota ,  Hiroki Ono ,  Yoichi Hanada ,  Riichiro Uchida

发明人： Yoshikazu Endo ,  Shigeki Tanizawa ,  Takeharu Nakahara ,  Hitomi Aota ,  Hiroki Ono ,  Yoichi Hanada ,  Riichiro Uchida

IPC分类号： A61K36/899 ,  A23L2/00 ,  A23L1/238 ,  A61K38/05 ,  A61P9/12

CPC分类号： A23L1/238 ,  A23L27/50 ,  A23L33/18

摘要： The present invention provides soy sauce that comprises significant amounts of peptides, and, in particular, hypotensive peptide Gly-Tyr and hypotensive peptide Ser-Tyr, exhibiting a high degree of angiotensin-I-converting enzyme-inhibitory activity and has hypotensive effects while containing no hypotensive agent. Target soy sauce is obtained by mixing soy sauce koji having protease activity of 20 to 300 U/g koji with an aqueous common salt solution and subjecting the mixture to heated digestion, followed by compression filtration. Target soy sauce with a good flavor is obtained by adding soy sauce lactic acid bacteria and soy sauce yeast cells to the moromi mash after heated digestion, and subjecting the resultant to fermentation and maturation, followed by compression filtration.

摘要翻译： 本发明提供了包含显着量的肽，特别是低血压肽Gly-Tyr和降血压肽Ser-Tyr的酱油，其表现出高度的血管紧张素I-转化酶抑制活性，并且在含有 没有降压剂。 通过将具有20〜300U / g曲霉的蛋白酶活性的酱油曲调与含水盐溶液混合，并对混合物进行加热消化，然后压缩过滤获得目标酱油。 通过在加热消解后将酱油乳酸菌和酱油酵母细胞加入醪液中获得具有良好风味的目标酱油，并对所得物进行发酵和成熟，随后进行压缩过滤。

公开(公告)号：US09060538B2

公开(公告)日：2015-06-23

申请号：US13519047

申请日：2010-12-24

申请人： Yoshikazu Endo ,  Shigeki Tanizawa ,  Takeharu Nakahara ,  Hitomi Aota ,  Hiroki Ono ,  Yoichi Hanada ,  Riichiro Uchida

发明人： Yoshikazu Endo ,  Shigeki Tanizawa ,  Takeharu Nakahara ,  Hitomi Aota ,  Hiroki Ono ,  Yoichi Hanada ,  Riichiro Uchida

IPC分类号： A61K38/05 ,  A23L1/238 ,  A23L1/305

CPC分类号： A23L1/238 ,  A23L27/50 ,  A23L33/18

摘要： The present invention provides soy sauce that comprises significant amounts of peptides, and, in particular, hypotensive peptide Gly-Tyr and hypotensive peptide Ser-Tyr, exhibiting a high degree of angiotensin-I-converting enzyme-inhibitory activity and has hypotensive effects while containing no hypotensive agent. Target soy sauce is obtained by mixing soy sauce koji having protease activity of 20 to 300 U/g koji with an aqueous common salt solution and subjecting the mixture to heated digestion, followed by compression filtration. Target soy sauce with a good flavor is obtained by adding soy sauce lactic acid bacteria and soy sauce yeast cells to the moromi mash after heated digestion, and subjecting the resultant to fermentation and maturation, followed by compression filtration.

摘要翻译： 本发明提供了包含显着量的肽，特别是低血压肽Gly-Tyr和降血压肽Ser-Tyr的酱油，其表现出高度的血管紧张素I-转化酶抑制活性，并且具有降血压作用，同时含有 没有降压剂。 通过将具有20〜300U / g曲霉的蛋白酶活性的酱油曲调与含水盐溶液混合，并对混合物进行加热消化，然后压缩过滤获得目标酱油。 通过在加热消解后将酱油乳酸菌和酱油酵母细胞加入醪液中获得具有良好风味的目标酱油，并对所得物进行发酵和成熟，随后进行压缩过滤。

公开(公告)号：US20140004225A1

公开(公告)日：2014-01-02

申请号：US14005857

申请日：2012-03-21

申请人： Hiroyuki Akamatsu ,  Yoshikazu Endo ,  Yoshiaki Nakajima ,  Toshifumi Matsuda ,  Shigeki Tanizawa

发明人： Hiroyuki Akamatsu ,  Yoshikazu Endo ,  Yoshiaki Nakajima ,  Toshifumi Matsuda ,  Shigeki Tanizawa

IPC分类号： A23L1/238

CPC分类号： A23L27/50

摘要： The present invention addresses the problem of obtaining a very low common salt soy sauce which contains flavor component favorable for a soy sauce at high concentrations and has a common salt concentration of 1.0 to 4.0% (w/v) and an ethanol concentration of 8.0 to 20% (v/v) without using any special means. According to the present invention, in a method for producing a soy sauce, a carbohydrate raw material and water or an aqueous common salt solution are added to a first moromi, in which the viable soy sauce yeast cell count per 1 g of moromi is 1×107 cells or more, followed by fermentation to prepare a second moromi having a common salt concentration of 4.0 to 12.0% (w/v) and an ethanol concentration of 4.0 to 12.0% (v/v), and then, a carbohydrate raw material and water or an aqueous common salt solution are added thereto to prepare a third moromi, in which the viable yeast cell count per 1 g of moromi is 2×106 cells or more, and which has an ethanol concentration of 2.0% (v/v) or more, by further adding yeast or without adding yeast, followed by fermentation and maturation, thereby obtaining the very low common salt soy sauce.

摘要翻译： 本发明解决了获得非常低的普通盐酱油的问题，其含有高浓度酱油的调味成分，其盐浓度为1.0〜4.0％（w / v），乙醇浓度为8.0〜 20％（v / v），不使用任何特殊手段。 根据本发明，在酱油的制造方法中，将碳水化合物原料和水或普通盐水溶液加入到每1g莫诺米的活的酱油酵母细胞计数为1的第一醪液中 ×10 7个细胞以上，然后发酵，制备盐浓度为4.0〜12.0％（w / v），乙醇浓度为4.0〜12.0％（v / v）的第二醪液， 向其中加入材料和水或含水盐溶液以制备其中每1g莫诺米的活酵母细胞计数为2×10 6个细胞或更多，并且其乙醇浓度为2.0％（v / v）以上，进一步添加酵母或不添加酵母，进行发酵成熟，得到非常低的普通盐酱油。